Just wondering if there would be much difference, other than texture, if I used tomato sauce rather than crushed tomatoes? It's a texture thing for some in the family. I could always run the tomatoes through the food processor or blender first, but why dirty an appliance if you don't have to. Also, have you had any experience making a large batch, maybe even in a crock pot, then freezing portions to be ready to go for later use? I've successfully frozen other sauces, just curious if you've tried it with this? Love the site, BTW, and apprciate you posting the 'old' points as well - some of us still like that plan.

I LOVE when you post the quick, easy stuff. As a mom with two toddlers, I want to feed them healthy options that taste good, but I need them to be easy, and so many of your recipes fit the bill...thank you and keep them coming! AND I love your pictures!!!

For the bay leaf in this sauce, can I use dried? Do you crush it up and just leave it in the sauce or pull it out?

There's only 1 tsp olive oil so divided by 6 is not 1 point, I think when you put it into E-tools it automatically counts the tomatoes or other veggies, I only use about 1/4 cup at a time so I personally count it as 0-PP

This is delicious! We just got a foot of snow in Denver so I decided to start cooking! This is so easy to make and I had everything on hand. Thanks for all of your great recipes! I get most of our family favorites from your site!

Hi Gina!Kinda new to your site...brand new to WW PP. I love love your recipes and your site became my "go to" even before joining WW last week. I am confused as to why this recipe equals 1 point. I thought veggies equal zero... is it the oil?

Hi Gina! I don't know how I missed this recipe before but I'm going to try it tonight. I want to make a lasagna and wanted to whip up a quick & light sauce instead of buying one. I can't wait to make this!

Made this w/the mozz sticks yesterday afternoon as a snack. My mom could not get over how wonderful this sauce was. It was super easy to make even though I picked up chopped tomatoes with the italian recipe. I still added according to this recipe and since I don't like tomatoes I put it in a blender and pureed it. It came out super and better than the italian restaurants in the area's marinara sauce. My mom thought it was even better than the store bought spaghetti sauce in a jar. I will be makin this in the future w/the parmagiana chicken for sure! Thanks for a super recipe that is easy!

I've been meaning to make this for a while and finally got around to it this week. THANK YOU! It was far better than the jarred sauces. While they're convenient, I started this when I started boiling the water for my pasta and they both finished up around the same time. Perfection. Thanks again for all of the great recipes!

Quick question- what do you mean by smashed garlic? How do I do that? I know that may be a silly question, but the only garlic I usually use is minced. I am making your eggplant parm right now and can't wait to try this sauce recipe over the weekend- I didn't have the ingredients this time. Thanks for all you do, I absolutely love cooking using your site!

Use fresh garlic. Pull off a clove, leave in the wrapper. Take a chopping knife and put the flat side over the garlic. Give it a good "whack" with your knife and it will crush the garlic and make the peel very easy to remove! It brings the oils out and give all the garlic flavor! You'll never want to use the minced ever again!

Hi just like m.Lilly, to only use jar minced garlic..I did no what a smashed garlic was. By using the garlic that was wouldn't in just be in one place in the sauce, I just cant imagine the fresh one, all I can see is a lumpiness sauce. Sure hope someone can help.Gina thank you so so much for all the work you must do to run this site, U deserve a medal..Thanks Brenda

If you have a garlic press, it doesn't make your sauce lumpy at all. That's how I smash my garlic - put it thru a press. It's so much easier than mincing it and you get all the oils from the garlic too.

Great recipe! Thanks, used tomatoes from my garden. I had already taken the tomatoes and blanched them to remove the skins and squeezed out excess moisture & seeds, then processed them in my food processor. Wasn't quite sure what to do with them (not enough to justify spending an hour or two canning them) and found this recipe! I will freeze my leftovers! Thanks!! Last night we used some of it for homemade pizza! Delish!!

I've only looked at this recipe. Do you normally include sodium in the nutritional information? I have to watch my sodium intake and was just wondering. I'm going to try the spaghetti squash lasagna. Sounds yummy!

I was a little skeptical of making my own Marinara and the ingredient list seemed so short. I made a couple of days in advance to use for the Baked Spinach and Sausage Pasta. Sooo good! And good for clean eating as well. I will be making a much bigger batch to freeze next time.

For anyone who wants to make this to preserve, just make the recipe as written then add warm sauce to sterilized jars and top with Ball Fruit Fresh. Process 45 min in water bath canner. I have also used this method successfully with her Filetto di Pomodoro sauce.

I think I'm going to use my tomatoes from the garden to can this sauce. If I do, I'll send you the link to my blog! :) Thanks for this great recipe and many, many others!! Your work and site makes eating healthy and clean a little easier.

Gina, I saw some questions regarding the smashed garlic. I googled what that meant and saw that some people smash it with the hand on the knife technique, then actually mince that and smash it with the flattened knife blade. Do you just smash it once and add it to the sauce, removing it when it is done? I'm going to give it a go here for dinner tonight and was just wondering how you do it. Love your site!!